Malaika Arora feasted on an appetising Mallu spread including rice, aviyal, sambar, papadum and thoran.
Ginger and tulsi flavoured tea is passe. Exotic ingredients are now finding their way into the kettle.
Bring out your earthenware and clay pots, don your apron and get cooking!
'They say our mothers lay the early foundation on which we build our dreams and lives. This holds true for me.' Kotak Mahindra Bank CEO Uday Kotak tells us about his mom's wonderful cooking.
Reshma Aslam shares her fav recipes from her mother's kitchen.
With the spate of businesses turning their attention to Ayodhya, land rates have shot up, in some pockets by as much as 10 times. Whether one walks into a hotel lobby or sits down for a meal, land deals are being discussed at every other table -- one on one or among groups.
Chef-turned-author Rakhee Vaswani's simple tricks to cook healthy, restaurant-style food at home.
Easter, the feast of reverence and symbolism, after the austere period of fasting, chimes with the mood of celebration and is all about good food.
'My God, we could win half the world over just by our food alone.'
His mother was so furious with him that she made him eat karela for lunch and dinner for an entire week.
'Our recipes come from our real-life experiences and have a story behind them.'
'We all grew around our mom's love for cooking and obviously we took it for granted. But now, I really miss it... I miss her.'
Bariatric surgeon Muffazal Lakdawala shares interesting recipes in his new book.
Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Bethica Das shares her favourite winter recipe.
Rediff.com's Hitesh Harisinghani shows you how to make a quick meal.
Bethica Das offers a special version of the traditional Gujarati style Methi Nu Thepla.
What are you waiting for? Read on and make these mouth-watering dishes at home today.
Sachin Tendulkar loved the biryani so much that he wanted to have it the next day as well.
Rediff reader Manasi Sadarangani shows you how to add veggies to your omelette to make it interesting.
When Twinkle Khanna asked her celebrity friends what was in their dabba, everyone wrote in and sent their recipes as well. What does Katrina Kaif like to include in her dabba? She tells us here.
'The way desi food is cooked in our homes makes it so delicious and yummy.' 'It is a great digestive meal.'
Cakes, brownies and cookies -- you name it and this MasterChef India Season 6 contestant can make it, and make it healthy.
'The pandemic helped me to shift my focus to the medicinal qualities of food.'
In the second part of a series, we bring you recipes from chef Vikas Khanna's latest book.
Urmimala Banerjee tells you how to cook this traditional Bengali delicacy.
The traditional Onasadhya is incomplete without these sumptuous preparations made from rice, coconut, milk and assorted veggies.
Siddhant Digvijay Jaitha, 38, from Kolkata tells us how he went from 106 to 79 kg in six months.
An interview with actress-turned-chef-turned-author Tara Deshpande's on her book on Konkani cuisine, A sense for Spice.
An interview with actress-turned-chef-turned-author Tara Deshpande's on her book on Konkani cuisine, A sense for Spice.
An interview with actress-turned-chef-turned-author Tara Deshpande's on her book on Konkani cuisine, A sense for Spice.
Shreya was the only Indian-American to have been invited by the US First Lady.
Explore ingredients that you may have never thought to use or need to use better.
Prime Minister Narendra Modi is likely to urge Tim Cook to begin manufacturing its prized iPhones in India.
Whoever thought an Australian chef would represent India so beautifully in the MasterChef kitchen?
How easy, or difficult, is it to be a contestant in Bigg Boss? Rediff contributor Rajul Hegde, who was locked up in the country's favourite house for six hours, finds out.
IMAGES from Day 1 of the second Test between South Africa and India, in Johannesburg, on Monday.
Each region in India has its own culinary narrative that speaks through its distinct dishes. Each cuisine packs within itself, textures, layers, ideas and historical nuggets so that all of Indian food cannot be pigeonholed together to say that there is one Indian cuisine. A fascinating extract from Sonal Ved's Whose Samosa Is It Anyway?.
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